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Scallops Provencal


  • 1 lb fresh bay or sea scallop

  • kosher salt and freshly ground black pepper

  • plain flour fpr dredging

  • 4 tablespoons unsalted butter divided

  • 0.5 cup chopped shallot

  • 1 clove garlic minced

  • 0.25 cup chopped fresh flat-leaf parsley

  • 0.33 cup dry white wine

  • 1 lemon cut in half


  • 1.

    If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

  • 2.

    In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

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Posted by Anne143Report
I love Ina's recipes. Beautifully presented, wish we had taste a vision.
Geoffreys cute too.
Posted by lyncrtReport
Tried and Tested and loved, scallops cooked like this and served with avocado salad, excellent